Maple-Tangerine Carrot Coins

Maple-Tangerine Carrot Coins Recipe
Randy Mayor; Melanie J. Clarke
The carrots are reminiscent of Hanukkah gelt, money distributed to children during the holiday. Tangerine juice makes the glaze special, but fresh orange juice can also be used.

Yield:

8 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 72
Caloriesfromfat 13 %
Fat 1 g
Satfat 0.5 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 1.4 g
Carbohydrate 15.4 g
Fiber 3.3 g
Cholesterol 2 mg
Iron 0.5 mg
Sodium 218 mg
Calcium 45 mg

Ingredients

4 cups (1/8-inch-thick) slices carrot (about 1 1/2 pounds)
1/2 cup fresh tangerine juice (about 2 tangerines)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon maple syrup
1 teaspoon butter
1/8 teaspoon ground cinnamon
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.

Note:

Lisë Stern,

Cooking Light

December 2007
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